Best Ever Pumpkin Soup with Coconut Milk and Vegetables

Best Ever Pumpkin Soup with Coconut Milk and Vegetables

Serves: 6

Ingredients

• 2 cups cooked, mashed pumpkin
• 3 tablespoons butter
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped
• 1 onion, chopped
• ¼ cup half and half
• 14 oz coconut milk
• 4 cups water with 2 bouillon cubes (or 4 cups broth)
• 2 potatoes, peeled and chopped
• 2 garlic cloves, finely chopped
• 2½ teaspoons curry powder
• ½ teaspoon cayenne
• ½ teaspoon nutmeg
• 1½ teaspoons allspice
• 1½ teaspoons cumin
• 1 bay leaf
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• Juice of 1 lemon
• Salt and black pepper, to taste
• 3 tablespoons sour cream, to garnish
• 3 tablespoon bacon bits or sautéed sausage pieces, to garnish
• Handful chopped chives, to garnish

Instructions

1. Sauté the onion in the butter, in a big, heavy bottomed pot, for 3 or 4 minutes.
2. Add the potatoes, carrots, celery and a little salt.
3. Sauté for 10 minutes more.
4. Add the bay leaf and garlic, as well as half the cumin, allspice and curry powder.
5. Sauté for 5 minutes, then add the water and bouillon cube.
6. Bring the soup to a simmer, cover it and cook for 20 minutes or until everything is soft.
7. Remove the bay leaf and puree the soup in batches in a blender or food processor.
8. Return it to the pot and add the coconut and mashed pumpkin.
9. Bring the soup to a simmer and add the sugar and the rest of the spices.
10. Add enough half and half to make the soup the right consistency.
11. Add the vinegar, lemon juice and some salt and pepper.
12. Adjust the other seasonings if necessary.
13. Serve with the sour cream, sautéed sausage or bacon bits, and a few chopped chives on top.

Source: amazingsouprecipes